Honey-Lemon Halloumi & Jewelled Couscous
with Garden Salad & Herby Mayo- Milk
- Gluten(Wheat)
- Eggs
- Soy
- Milk
- Gluten
- Soy
- May contain traces of allergens
Halloumi is truly the king of cheeses, don’t you think? Salty, squeaky and pan-fried to golden deliciousness, it’s always a winner. Tonight, we’re adding lemon and honey for sweet and tangy goodness. And for something extra special, we’ll serve it alongside a bejewelled couscous, with vibrant carrot and sweet currants speckled throughout. *We’ve replaced the radish in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
½
carrot
1
tomato
½
lemon
1 packet
Halloumi
(Contains: Milk; )
½ sachet
dried oregano
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
Currants
(Contains: Milk, Gluten, Soy, May contain traces of allergens; )
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
1 tsp
honey
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Grate carrot (see ingredients). • Thinly slice tomato into wedges. • Zest lemon to get a pinch, then slice into wedges. • Cut halloumi into 1cm slices. • In a small bowl, combine dried oregano (see ingredients), lemon zest, a squeeze of lemon juice and the honey.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot and cook, stirring, until softened, 2-3 minutes. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and currants, stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Remove from heat, then add honey-lemon mixture, turning to coat, until fragrant, 1-2 minutes.
• While halloumi is cooking, in a large bowl, combine tomato, mixed salad leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide jewelled couscous and garden salad between bowls. Top with honey-lemon halloumi. • Drizzle over dill & parsley mayonnaise. Serve with any remaining lemon wedges. Enjoy!
